Vegan Chocolate Mini Muffins

• 1-1/2 cup Dates, Pitted And Chopped
• 1 cup Water
• 3/4 teaspoons Baking Soda
• 3/4 cups Whole Wheat Flour
• 1/2 cups Oat Flour
• 1/4 cups Unsweetened Cocoa Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Vanilla
• 1/2 cups Almond Milk
• 2 whole Large Ripe Bananas, Peeled And Mashed
• 2 Tablespoons Vegetable Oil
• 1-1/2 Tablespoon Peanut Butter
• 1/4 cups Semi-Sweet Chocolate Chips

1. Preheat oven to 350 F and spray a 24 count mini muffin tin or standard loaf pan with nonstick spray.
2. Place the dates and water in a small saucepan. Heat, uncovered, over high heat. As soon as the mixture comes to a boil, add the baking soda. Mixture will foam up so be careful. Immediately reduce the heat to medium or medium high if mixture starts to foam over. After a minute or two, the dates should begin to break down. Use a wooden spoon to stir/mash up the dates a little. Let the mixture simmer for another five minutes or so until the dates break down into a paste-like mixture. Add an additional splash of water if the mixture starts to look dry before the dates have completely broken down. Once dates have broken down, remove pan from heat and set aside to let cool.
3. In a large bowl, combine the flours, cocoa powder, baking soda, baking powder and salt. Add the date paste, vanilla, milk, bananas, oil and peanut butter and stir until well combined. Do not over-mix. Fold in the chocolate chips.
4. Place about a heaping tablespoon of batter into each mini muffin cup or pour batter into prepared loaf pan. Bake for 12-13 minutes for mini muffins or about 40-45 minutes for a loaf. Muffins are done when the tops feel firm to the touch.
5. Adapted from The Muffin Myth.

dates, water, baking soda, whole wheat flour, oat flour, ubc, baking soda, baking powder, salt, vanilla, almond milk, bananas, vegetable oil, peanut butter, ubc

Taken from tastykitchen.com/recipes/breads/vegan-chocolate-mini-muffins/ (may not work)